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Notes about Recipes in this book

The best blueberry pie I've ever eaten, from top to bottom, period! What a brilliant idea to use a crumble topping for simplicity and so that the fruit doesn't create the tell-tale fruit pie dome. The crust is slightly sweet and browned up really nicely. I also added lemon zest as well as a few squeezes of lemon juice just before dumping the filling in the crust. Try it!

Got this book last week, and this recipe was the first for me to make (largely because I had everything on hand). VERY simple--though make sure to switch from whisk to spoon after adding the dry ingredients to the wet ones in step 4. Because my oven is wonky, I ended up baking it 5 minutes longer than suggested--and the end result wasn't dry (I could have baked it even longer). Quite lovely, as it's not too sweet. After the bread had cooled, I enjoyed a slice plain and then another topped with vanilla ice cream and fresh strawberries. I presume the spice flavor will mellow so that it will be even tastier after a day or two.

The recipes in this book are great - however I wasn't a fan of this cake. The dark brown sugar, despite making a moist cake, creates a gingerbread like taste. Not very chocolate-ly at all. I made this for my husband's birthday and regrettably it was a flop.

This excellent recipe is on Nick Malgieri's web site. He suggested Gruyere or Fontina as a substitute for the Cantal, I used Gruyere. The pastry dough was very easy to work with, no need for refrigeration before rolling and it rolled out like a dream. But as pointed out by Malgieri, don't make this unless you have stellar tomatoes. And it is not exactly health food: 12 tablespoons of butter in the crust and 8 oz of cheese in the filling.

Publishers Text

A collection of 150 simple step-by-step recipes that still have gourmet appeal, The Modern Baker strives to bring you baking success with the bulk of the preparation taking under one hour. Nick Malgieri distills years of teaching and experience into these detailed recipes for virtually every savory or sweet yeast bread, quick bread, muffin, pastry, dough, and batter. Recipes are thorough and include descriptions of how batters and doughs are supposed to appear at each stage of preparation. The Modern Baker is as necessary and essential as a good oven; Nick Malgieri leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods, interweaving techniques and helpful sidebars.